Ghoulishly Green Potato Soup

Serves 4     adjust servings

I love potato soup, and it’s perfect for a chilly fall evening. This recipe dresses up in green for Halloween. But don’t let its “costume” trick you: it still tastes like old-fashioned potato soup!


  • 4 cups peeled and cubed Idaho potatoes
  • 3 cups water
  • 1 vegetable bouillon cube
  • 3 cloves garlic, minced
  • 1 cup washed spinach and/or kale
  • 1/4 cup nutritional yeast
  • 1/4 cup cashews, soaked for 2 hours if you don’t have a powerful blender
  • 5 to 8 drops liquid smoke
  • salt and pepper, to taste
  • 4 pieces of pumpernickel bread


Add the potatoes, water, bouillon and garlic to a soup pot. Bring to a boil over high heat, and then turn to medium. Simmer until the potatoes are easily pierced with a fork, about 10 minutes.

While the potatoes cook, preheat the oven to 350°. Cut the bread into small squares (or into Halloween shapes using cookie cutters) and spread on a baking sheet and bake for 5 to 10 minutes, until crispy. Set aside.

Blend the spinach, yeast, cashews and liquid smoke with 1/2 cup of the cooking liquid. Purée until very smooth.

Mash the potatoes with a potato masher while they are in the pot. It doesn’t have to be completely smooth. I like it a little chunky myself.
Stir in the green mixture until completely incorporated. Serve topped with croutons.


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